Saturday, August 22, 2015

The Best Zucchini Bread Ever!

Every summer I get ton of zucchini from my garden that I need to use up. I make this zucchini bread often in the summer. It's moist, cake like, and bursting with cinnamon flavor! Use your favorite flour from whole wheat to gluten-free to all-purpose flour. Every one loves this zucchini bread and they will ask for the recipe! It's beyond delicious!

The Best Zucchini Bread Ever!
Servings: 24

3 flax eggs 
1/2 cup olive oil 
1/2 cup unsweetened applesauce
3 tsp. pure vanilla extract
3 Tbs. cinnamon
1 tsp. kosher salt
1 1/2 tsp. baking soda
1/4 tsp. baking powder
2 cups coconut sugar or 1 cup truvia 
2 cups flour (your choice, I used whole wheat) 
2 cups packed zucchini, grated (fresh or frozen)

1. Preheat oven to 350 degrees F. Spay and lightly flour two loaf pans. (I used pampered chef stoneware loaf pan)

2. In an electric mixture combine eggs, oil, applesauce, and vanilla. 

3. Then add, cinnamon, salt, baking soda, and baking powder. Mix again. 

4. Add sugar and flour until well incorporated. Next, fold in grated zucchini with a spatula.

5. Pour batter into prepared loaf pans and bake for 60-80 min, or until a toothpick comes out clean. Let cool, remove from pan, and slice. 

For high altitude (over 3,500 ft.) add an extra 1/4 cup flour.
Recipe source: ahappyharvest

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